Zucchini Cheese Quiche

Another one bowl, one baking pan meal. My Mom used to make this, and you can vary the veggies. Really fast and comforting.

Zucchini – 4 small, sliced*

Shredded Cheese- large package or shred what you like

Eggs- 3+

Onion Flakes

Salt

Oil

Baking Spray

Biscuit/Pancake Mix

Put sliced zucchini in large bowl. In a separate bowl beat eggs with a splash of oil.

Spray square baking pan with baking spray.

Add egg mixture to zucchini and toss. Add approximately 1 cup Biscuit/Pancake mix (I hate giving measurements but I don’t want you to be totally lost!), and a sprinkling of onion flakes. Mix.

The mixture should be a bit “crumbly.” If it is crumbly the result will be more solid. If it is softer, it will be more quiche-like.

Add salt if needed, but Biscuit/Pancake mix has salt in it.

If you want it to be more solid, add more Biscuit/Pancake mix. If you want it to be more softer, add another egg, a bit more oil, and a bit more cheese.

Pour into pan and bake at 350 for approx. 30 mins.

Test with a knife or toothpick in the center, like a cake. If it comes out clean, it’s ready.

Remove from oven. Let sit for a few minutes, cut, serve, and enjoy!

*Small zucchini are younger, sweeter, and have fewer seeds. You can also make the quiche with broccoli. But, in order to be quick, I use either frozen broccoli florets or chopped broccoli and nuke it for a shorter period of time than listed on the package.

Hi! I’m Mindy…

That’s the sound of a New York City girl who’s been around the world and back, became a vegetarian, came up with an idea, and decided to get her act together and tell you about it.

I’ve traveled, lived, and worked in a number of locations around the world, from the Middle East to the Pacific, speak some Hebrew, a bit of French and German, and pleasantries in a number of other languages, love many different types of foods, and have puttered around with them all. (I even knew what harissa was when Alton mentioned it on “Next Food Network Star”!) ....Read More

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